Wednesday, October 10, 2012

Boston Cream Pie

Boston Cream Pie
4 Cupcakes:

This cake was DELICIOUS.  I am a sucker for homemade pudding, and combined with this moist cake and chocolate ganache.  Wowsa.


6 Tbs Unsalted Butter, plus more for pan
1 1/2 C All-purpose Flour (spooned and leveled), plus more for pan
1 1/2 tsp Baking powder
1/2 tsp Salt
1/2 C Milk
3 large Eggs
1 C Sugar
1/2 recipe cooled Vanilla or Chocolate Pudding
1/4 C Heavy cream
4 ounces Semisweet chocolate, chopped
1 tsp Vanilla extract
Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat.
With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated.
Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top.
Bake until golden and pulling away from sides of pan, 35 to 40 minutes (20 in my oven). Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up.
Vanilla Pudding Recipe
2/3 C Sugar
1/4 C Cornstarch
1/4 tsp Salt
1/3 C Unsweetened cocoa powder (if making chocolate pudding)
2 1/2 C Milk
4 large Egg yolks
2 Tbs Unsalted butter, cut into pieces
1 tsp Vanilla extract
Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. (This is super important or your pudding with be chunky).  Stir butter and vanilla into hot pudding.
Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days.
With a serrated knife, split cooled cake horizontally (leave bottom half on rack). Spread bottom half with half of the Vanilla Pudding recipe to within 1/2 inch of edge; gently place top half of cake on pudding layer (very gently.  The pudding easily squishes everywhere).
Make Chocolate Glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth.
Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days.
Rach's Notes
This cake was really yummy.  The cake was the perfect consistency and the pudding and ganache added the greatest texture differences.  I really wouldn't have done anything different.  This is the first cake from this series that really lived up to my expectations.  Basic ingredients with and incredible output.